INGREDIENTS

INSTRUCTIONS

WHITE CHOCOLATE SAUCE
OOOOH this sounds sooooooo goooooood!! Maybe a Valentine Day dish?????
Mark Obois, executive chef, sent the recipe.
Melt butter and chocolate in double boiler over low heat. Stir with wooden
spoon until mixture is melted, but not hot. Mixture should be body
temperature. Transfer chocolate/butter mixture to bowl.
Whip eggs and yolk at high speed with electric mixer. Pour mixture on top
of butter/chocolate mixture, but do not mix in yet.
Put egg whites in clean bowl; whip until soft peaks form.
Add whipped egg whites to chocolate mixture; gently fold in with rubber
spatula. Do not overfold.
Spray two 5-by-9-inch (about) bread pans with non-stick cooking spray.
Gently divide mixture between pans. Set each pan in larger pan; add water
to larger pan to within one-half inch of top to create water bath.
Bake at 300 degrees 60 to 70 minutes or until top looks dry (but top should
not crack), and cake does not wiggle in pan. Cool 15 minutes. Invert pans
onto serving plates.
After cooling, but while still warm, cut in thin slices. Prepare white
chocolate sauce, and spoon onto individual serving plates. Put slices of
cake over sauce. Garnish with fruit as desired.
This dessert is best served warm, but also can be served at room
temperature. Makes 14 to 16 servings.
Note: Cake also may be served warm or at room temperature with hot-fudge
sauce, fresh strawberries and/or kiwi.
White chocolate sauce: Combine chocolate and cream in small saucepan set in
larger pan filled to within 1-inch of the top with water to create
stove-top water bath. Gently cook over medium heat until mixture reaches
body temperature, stirring occasionally. Remove from heat; strain through
fine sieve to remove any lumps.
Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan
29, 1998

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